A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

2 tbsp demerara sugar

Method

Spoon 1 tbsp harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.

Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for 2 more mins on each side, remove from pan and rest for 5 mins. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.

Tip

Too spicy?

Harissa is a red pepper paste
used in North African cooking.
It contains chillies, making this recipe
really spicy. If you don’t like things too
hot, blend 2 tbsp of harissa with the
sugar and add 1 tsp ground cumin.

Delicious and simple to make. I left out the sugar as we like it spicy! I served with watercress, spinach and rocket salad, parsley, fresh lemon squeezed over at the end and tzatiki which combats any dryness. I also serve it on packet lemon and coriander cous cous which I cover with boiling water and blitz for two minutes in the microwave. Even easier!

Lovely lamb but on serving, any sauce was immediately soaked up into the cous cous making the overall dish very dry so would not serve the lamb as shown in the picture again however the flavours were lovely

The amazing thing about this dish is that it's really quick and easy. I needed a quick recipe for some lamb steaks that I got out of the freezer and this delivered on every level. I used moroccan couscous and the harissa really added to the flavour. Sauce was delicious drizzled over the top too!

Didn't bother with the couscous, just had it with salad and feta stuffed mushrooms. This was such a nice dish. We like spice so i used 4 tbsp of my homemade harissa and added a pinch of chilli flakes and still used the cumin. the sauce was gorgeous. I think the tip is to use really good quality lamb so the juices from that intensify the sauce. Quick but exciting mid week meal

I've been cooking this for a couple of years now and it's a real favourite, quick and delicious. I use Belazu Rose Harissa and Aynsley Harriot's citrus kick cous cous. I serve it with a mix of hummous and greek yog and a toasted pitta.

The recipe was lovely, but there was not enough lamb, even for three people, and the couscous was too dry to eat on it's own (usually we had some kind of roasted vegetables). It tasted really nice though...

Lovely recipe. I didn't use as much Harissa as suggested because I thought it may be too much. Next time- and I will make this again- I will use more, also I didn't have plain couscous in my cupboard so use a flavoured one.

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